Husk 100% Cornmeal Cornbread

This recipe comes from chef, Sean Brock, of the restaurant Husk in Charleston, S.C. via NYTimes Cooking. 

Makes one 10 inch skillet of cornbread

Ingredients:

2 cups whole grain cornmeal

1 teaspoon kosher salt 

1⁄2 teaspoon baking soda 

1⁄2 teaspoon baking powder 

5 tablespoons fresh lard or butter, melted 

1 egg, lightly beaten 

1 1⁄2 cups buttermilk, preferably made from fresh milk 

Directions:

Step 1: Heat the oven to 450 degrees. Place a 10-inch cast-iron skillet inside. 

Step 2 In a bowl, combine the cornmeal, salt, baking soda and baking powder. 

Step 3: Combine 4 tablespoons of the lard or butter, the egg and the buttermilk. Stir the wet ingredients into the dry until smooth.

Step 4: Move the skillet from the oven to the stove top, over high heat. Add the remaining lard or butter to the pan and swirl to coat. Pour in the batter; it should sizzle vigorously. Shake the skillet to distribute it evenly. Return to the oven and cook 15 to 18 minutes, or until a tester inserted into the center comes out clean.